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Lemon Garlic Shrimp Pasta

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Lemon Garlic Shrimp Pasta is a light pasta dish mixing shrimp, fresh parsley and a lemon garlic butter sauce. This seafood pasta recipe is a great for a romantic date night, a dinner party or a light weeknight meal. Pair with a good bottle of white wine, crusty bread and a salad. 

Lemon Garlic Shrimp Pasta with napkin


Valentine’s Day is coming up soon and if you are like me and kind of last minute, today’s Lemon Garlic Shrimp Pasta might be your answer for date night.  

Now, this easy pasta recipe does have garlic in it, so I will warn you ahead of time to keep the mints nearby. But it is totally worth it…I promise.

This dish is lemony, buttery and light.

It is the perfect dish for spring, a date night or when you want to pretend you are near the ocean enjoying fresh seafood.

I love when pasta dishes are light but loaded with flavor like this Shrimp Scampi with Sun-Dried Tomatoes, Cajun Pasta with Chicken Sausage and Shrimp or this One Pot Mediterranean Shrimp Pasta

This dish is one we make time and time again. You can also skip the pasta and just make the shrimp in the lemon butter sauce or put it over zoodles.

Lemon Garlic Shrimp Pasta on white plate

One thing I love about this dish is how easy it is to make.

You can’t beat a 15 minute meal that is still elegant and delicious.  

The flavors of shrimp with the lemon garlic butter sauce are heavenly when paired together.

This Garlic Shrimp Pasta works nicely with a light Massaged Kale Salad, some of these Simple Garlic Parmesan Green Beans and a nice glass of white wine.

I know how much you guys love shrimp recipes and went crazy recently for this Honey Garlic Sriracha Shrimp and these Sausage and Shrimp Foil Packets

Lemon Garlic Shrimp Pasta with wine

I don’t know about you but I have never been huge on the whole Valentine’s Day craze.  

I like to have date nights throughout the year and don’t like to single out one day to show my love and affection.

But with that being said, I really do like an excuse to cook a good meal, and this would be a fun one to cook together.

New Year’s Eve for example was our excuse to open a good bottle of wine and cook lobster tails.  

I don’t normally splurge on something like that but it seems appropriate for a holiday celebration.

This Lemon Garlic Shrimp Pasta reminds me of vacationing near the ocean. 

For me winter is all about tricking myself into feeling warmer by eating dishes that involve seafood.

It’s the little things, right?  

Lemon Garlic Shrimp Pasta with fork

With three little ones to take care of we will be hanging out at home this Valentine’s Day and this dish is the perfect thing for us to whip up!

And just to make sure you didn’t get the wrong idea, this dish isn’t only for those extra special days.

It makes a nice light dinner any time that is ready in under 15 minutes.

This screams summer if you ask me.

I also sometimes like to just use the sauce with the shrimp and skip the pasta for a nice, light appetizer. Shrimp is so versatile and often a favorite with guests.


Lemon Garlic Shrimp Pasta with fork

Lemon Garlic Shrimp Pasta

Yield: 4
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Lemon Garlic Shrimp Pasta is a light pasta dish mixing shrimp, fresh parsley and a lemon garlic butter sauce. This dish is a great for a romantic date night, a dinner party or a light weeknight meal. Pair with a good bottle of white wine, crusty bread and a salad.


  • 8 ounces linguine, cooked
  • 4 Tablespoons unsalted butter
  • 4 garlic cloves, thinly sliced {you can mince your garlic if you prefer}
  • 1/4 sweet onion or a small shallot, finely chopped
  • 1 pound shrimp, peeled and deveined
  • 1/2 lemon, juiced and zested
  • 1/2 cup white wine {I used pinot grigio}
  • 1/4 cup fresh parsley, chopped
  • Salt and pepper to taste


  • Freshly grated parmesan cheese
  • Lemon slices


  1. Cook linguine according to package.
  2. While the pasta cooks heat the butter in a large skillet over medium heat. Sauté the garlic for 2 minutes. Add the onion, a sprinkle of salt and continue to sauté for 2 more minutes until the onion is soft.
  3. Add the shrimp and a dash of salt and pepper and cook until the shrimp turns pink, about 4-6 minutes.
  4. Add the white wine and lemon juice and cook for 2 more minutes.
  5. In a large mixing bowl add the pasta, shrimp mixture and salt and pepper to taste, stirring to combine. Add the zest of the lemon and the freshly parsley and stir again.
  6. Serve on plates with freshly grated parmesan cheese and lemon slices.


If you do not remove the tails from the shrimp before cooking you will have to do that when you eat the dish.

Moroccan Butternut Chicken Soup is rich with flavor and spices. Chicken, butternut squash and zucchini come together nicely with the spices and couscous for added texture. Garnish your soup with parsley, lemon wedges, crushed red pepper and feta cheese for extra flavor!
Moroccan Butternut Chicken Soup
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